I don't know when you first posted it, but I've made it several times, both with the cranberry sauce and with blueberry pie filling -- both are delish! Thanks again, Alix, for the recipe.

And Chief Longwind - I thought I had finally decided just what I wanted to make for Thanksgiving dessert -- until I read your pumpkin crisp recipe. It's back to the store for pumpkin. And thank you for sharing this.

Another question, Chief: Because of scarce oven space T'giving Day, I would need to bake it the day before. I'm assuming that it would need refrigeration. Would it be good served cold? Or could it be nuked briefly before serving? Would that ruin the custard? Or perhaps I just need to serve it for dessert after Thanksgiving Day with a leftovers dinner. What do you think?

It is very good served cold. Put a bit of whipped cream on top. Another way to present this dish is to put the uncooked custard into ramikens and bake it. Then, sprinkle sugar on top and hit it with a kitchen torch until the sugar melts and jsut starts to caremelize (turn brown). You then have pumpkin brule'.

There are a ton of things you can do with this custard. You can bake it into tarts, crisps, use in a pumpkin smoothie, add it to cream, with a little extra sugar to make pumpkin ice cream, etc. You could even place the cooked custard into refrigerator cresent rolls (like Pillsbury Cresent rolls) and bake them up.

Seeeeeeya; Chief Longwind of the North

__________________“No amount of success outside the home can compensate for failure within the home…"

Oh mee oh my! A delicious cold pudding it will be. I've asked my "discriminating" DIL dinner guest if she likes pumpkin. I hope not, so as to leave more for the rest of us. Many thanks for the several suggestions. Perhaps more than that, I appreciate your enthusiasm - which is catching - for trying lots of different things.